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team’s performance for the previous year. who visit the winning platforms, thus improving MSC’s
“First, each nominated culinary program receives an culinary programs across the board,” said Jio. “Captain
initial evaluation. A team goes to the nominated ships and Cook truly cared about the well-being of MSC’s mariners.
evaluates utilizing the MSC Food Service Award checklist,” He took an interest in the mariners. He made great strides
Jio said. “The first round is the elimination round, where to organize, set standards and enforce adherence to the
only two ships in each category move forward to the final standards for MSC’s culinary program. He strove to provide
round.” ‘restaurant quality’ meals across MSC’s fleet because the
Each evaluation involves a comprehensive and well- mariners deserve it.”
rounded checklist that includes food preparation/presen- Chef Jio worked for Capt. Cook while he served with
tation, sanitation, customer service surveys, inventory MSC. Cook was MSC’s Logistics Director from 1995 to 1998.
management, food-service equipment safety/maintenance —GFS
and financial accountability, among
other areas.
Evaluations also ensure that menus
are varied and well balanced. Judges
assess meals prepared by each team
at breakfast, lunch and dinner, and
then compare the entrées to the posted
menu of choices available to be served
that day.
Daily menus must have a choice
of three entrées available, and one
of the options must be plain, either
without sauce or served with it on
the side, under MSC requirements.
Daily menus also are submitted
to the MSC nutritionist for review
and grading.
“Culinary programs who win this
award understand the concept of be-
ing there to support civil mariners
who require their services,” said Jio.
“Every customer who uses a ship’s
dining area should be treated with
respect. The ship’s food-service staff
should take pride in their service to
the MSC fleet.”
Teams winning the Cook award are
recognized Friday evening, May 19, in
Chicago, Ill., at the annual Military
Food Service Awards Dinner during
the National Restaurant Association
Hotel and Motel Show. The dinner is
6 p.m. to 9 p.m., at the Hyatt Regency
in Chicago.
The award presentation is the
highlight of a three-day training
and education program that military
culinary specialists from all the ser-
vice branches participate in as part
of the annual NRA Show. It includes
education sessions, discussions with
industry professionals and a tour of
the NRA exhibit floor. (See the NRA
Preview on page 8.)
“Award-winning culinary teams
also receive hands-on training by chefs